Subject: Baked French Toast
From: Unicorn (unicorn@indenial.com)
Date: Tue Jun 04 2002 - 14:04:57 EDT
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F O O D F U N N Y
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Here's one that's so funny it took two people to send it in - thanks
to Stan and Anita Meros.
A woman rushed into the supermarket to pick up a few items. She
headed for the express line where the clerk was talking on the phone
with his back turned to her. "Excuse me," she said, "I'm in a hurry.
Could you check me out, please?"
The clerk turned, stared at her for a second, looked her up and down,
smiled and said, "Not bad."
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T O D A Y ' S R E C I P E
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I have seen many recipes for this type of breakfast casserole which
include sausage, cheese, and yes, even the dreaded canned condensed
stuff. I like this one for its purity and simplicity.
Baked French Toast
1 loaf French bread (baguette) cut into slices about 1 inch
(3 cm) thick, or about 8 slices white sandwich bread
6 eggs
1 1/2 cups (375 ml) milk
1 1/2 cups (375 ml) heavy cream or half-and-half
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) cinnamon
A grating of fresh nutmeg
1 cup (250 ml) brown sugar
1 cup (250 ml) chopped pecans or walnuts
Layer the slices of bread in a greased 9-inch (23 cm) square baking
pan. Whisk together the eggs, milk, cream, vanilla, cinnamon, and
nutmeg and pour over the bread. Cover and refrigerate overnight. In
the morning, mix together the brown sugar and chopped nuts and
sprinkle over the bread. Bake in a preheated 350F (180C) oven for 50
to 60 minutes, until puffed and golden. Serves 6 to 8.
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